April 9, 2019

Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

Tomato garlic chutney recipe for idli, dosa

Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

To grind

Ripe tomato / thakkali - 2
Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
Tamarind – a small piece
Salt & water - as needed

To saute in oil

Gingely oil / Nalla ennai - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves - Few
Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)

HOW TO MAKE TOMATO GARLIC CHUTNEY

In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
Grind to a smooth paste adding enough water.
In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
Lower the flame and add red chilli powder. Mix quickly without burning it.
Add the chutney immediately and mix well.
Rinse the mixie jar with little water and add to chutney.
Boil in low to medium flame till oil releases in sides.
Switch off the flame. Cool down and enjoy !

TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES

Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.

In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.

Lower the flame completely and add red chilli powder. Mix quickly without burning it.

Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.

Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.

Note

Adjust the quantity of red chilli powder as per its spice level.
If you are using big sized garlic cloves, you can reduce its quantity.
Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !

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April 7, 2019

Tamil Brahmin Sambar Powder Recipe – Iyer Style Sambar Powder Recipe

I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\

Check out my mom's Tirunelveli style and MIL's Thanjavur style sambar powder recipes too.

Rasam powder recipe

Idli sambar powder

Homemade garam masala powder

Other homemade powders

Tamil brahmin sambar powder recipe

Tamilnadu brahmin style sambar powder recipe for making lunch sambar.

Cuisine: Tamil brahmin

Category: Sambar powder

Yields: 1.5 kg

Prep time: 4 Hours

Cook time: 10 Minutes

Total time: 4H10Minutes

INGREDIENTS

1 cup = 240ml

Coriander seeds / Dhania - 3/4 kg
Red chilli - 1/4 kg (Use 1/2 kg for more spice)
Toor dal, Urad dal, Chana dal - 200 gms each
Pepper - 50 gms
Cumin seeds / Jeera - 50 gms
Methi / Fenugreek seeds – 1.5 tbsp
Turmeric sticks / Virali manjal - 100 gms

HOW TO MAKE TAMIL BRAHMIN STYLE SAMBAR POWDER

Take all the ingredients mentioned for sambar powder.
Spread in a wide plate and dry them under the sun for 3 to 4 hours.
Instead you can dry roast all the ingredients one by one for few minutes without burning them.
Let it cool. Grind in a rice flour mill to a smooth powder.
After grinding spread the sambar powder in a clean sheet. Let it cool down.
Then transfer to an air tight box.
Take the quantity required for 15 days and store in a box separately.
Use clean spoon to handle and store for months. Enjoy !

TAMIL BRAHMIN SAMBAR POWDER - METHOD

Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours.

Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content.

Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder.

Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box.

Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months.

For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it.

Note

You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients.
Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.

Try this Tamil brahmin sambar powder recipe and use it for months !

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April 2, 2019

Arachuvitta Sambar Without Dal For Rice | Sambar without dal for rice

I wanted to try arachuvitta sambar without dal for rice for a long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal.

You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar. Not only dal, less tamarind and coconut is used in this recipe.

When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, pumpkin, turnip if you like.

You can also prepare this masala powder in advance and make this sambar instantly. Bachelors and working women would find it helpful. Friends , do try this sambar recipe without dal and enjoy with rice. I personally liked it with idli, dosa too !

Check out my brahmin style arachuvitta sambar, no onion no garlic udupi sambar, brahmin style potato curry, brahmin style vatha kuzhambu

Arachuvitta sambar without dal for rice

Arachuvitta sambar without dal for rice adding mixed vegetables.

Cuisine: Tamil nadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml

Mixed vegetables - 1 cup ( 1 carrot, 5 beans, 1 potato, 1/2 chayote, 2 brinjals)
Big onion - 1 (Chopped)
Ripe tomato - 1
Tamarind – Big gooseberry size
Sambar powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cooking oil - 1 tbsp
Hing/Asafetida - 2 pinches
Salt & water - as needed

To roast and grind

Cooking oil - 1 tbsp
Coriander seeds / Dhania - 1 tbsp
Chana dal - 1 tbsp
Cumin seeds - 1/2 tsp
Methi seeds/ Fenugreek seeds - 1/4 tsp
Curry leaves – 5 leaves
Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color and less spice)
Grated coconut - 1 tbsp
Raw rice – 1/2 tsp

To Temper

Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds / Jeera – 1/4 tsp
Curry leaves - Few

HOW TO MAKE SAMBAR WITHOUT DAL FOR RICE

Wash and chop all the vegetables into cubes. Set aside.
Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
Lastly add the ground powder, mix well. Add some water if needed.
Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !

SAMBAR WITHOUT DAL FOR RICE - STEP BY STEP PICTURES

Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.

Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy.

Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract. Add the freshly ground masala powder too.

Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low.

Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If texture looks fine, you can do the tempering part.

For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days.

Note

Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy.
Flavor of this sambar varies based on the red chilli.
Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.

Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !

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March 27, 2019

Kara Dosai Recipe –Toor Dal Dosa Recipe

I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai also known as toor dal dosa with step by step pictures.

Check out my other dosa varieties too !

Kara dosai recipe / Toor dal dosa recipe

How to make kara dosa / toor dal dosa recipe with step by step pictures.

Cuisine: Indian

Category: Dosa varieties

Serves: 20

Prep time: 10 Hours

Cook time: 5 Minutes

Total time: 10H5Minutes

INGREDIENTS

1 cup = 250ml

Idli rice / parboiled rice - 1 cup
Dosa rice / Raw rice - 1 cup
Toor dal - 1 cup
Red chilli - 10 to 12
Grated coconut - 1/4 cup
Tamarind - small piece
Cumin seeds - 1/2 tsp
Hing / Asafetida - 1/2 tsp
Salt - as needed
Cooking oil - to drizzle over dosa

HOW TO MAKE KARA DOSAI

Wash and soak rice and toor dal together for 4 hours.
In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
Add rice + dal and grind in batches to a smooth batter adding enough water.
Mix the batter with hands and ferment overnight or 8 hours.
Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours.

In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder.

Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather.

The next morning mix the batter. Add little water if needed and bring to dosa batter consistency.

Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom.

Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney.

Note

Adjust the quantity of red chillies as per your taste.
You can use either dosa rice or raw rice (Sona masoori) for lunch.
If you want you can reduce the quantity of toor dal to 3/4 cup.

Try this yummy kara dosai and enjoy !

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March 22, 2019

Vendakkai Kara Kuzhambu Recipe – Lady’s Finger Kulambu For Rice

Usually we make vendakkai puli kulambu for rice without coconut. Its my MIL’s recipe. Recently I tried this vendakkai kara kuzhambu with coconut just for a change. It came out so good and flavorful with all the masala. I followed Madras samayal Youtube channel’s recipe and modified slightly as per my taste. I added more lady’s finger and had it as side dish without making any.

If you want to make any side dish, you can try keerai kootu, chow chow kootu or cabbage kootu. Ok friends, lets see how to make vendakkai kara kuzhambu with coconut, fennel seeds masala with step by step pictures and video.

Vendakkai kara kuzhambu / Lady's finger kara kulambu

Vendakkai kara kuzhambu / Lady's finger kara kulambu for rice

Cuisine: Tamil nadu

Category: Kuzhambu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml

Lady's finger / Vendakkai - 12 to 15 nos.
Small onion or big onion - 10 / 1
Ripe tomato - 1
Tamarind - small lemon size
Sambar powder or kuzhambu milagai thool - 1 to 1.5 tbsp
Turmeric powder - 1/4 tsp
Salt & water - as needed

To temper and saute

Sesame oil / Gingely oil - 2 tbsp
Mustard seeds - 1/ 2 tsp
Methi seeds / Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - Few

To Grind

Grated coconut - 2 tbsp
Small onion / Big onion - 2 / 1/4th
Garlic cloves - 2
Fennel seeds or cumin seeds - 1/2 tsp

HOW TO MAKE VENDAKKAI KARA KUZHAMBU

Wash and chop lady’s finger into 2 inch cubes, chop onion, tomato. Soak tamarind in water. Take the extract.
Grind coconut and other ingredients to a smooth paste. Keep it aside.
Heat oil in a kadai. Splutter mustard, cumin, methi seeds and curry leaves.
Saute chopped vendakkai till its half cooked. Then add onion, tomato and saute till tomato becomes mushy.
Now add sambar powder, turmeric powder, salt and saute in medium flame without burning.
Add tamarind extract. Boil till lady’s finger is cooked well.
Lastly add coconut paste, boil and simmer for few minutes till oil separates.
Remove and serve hot with rice.

VENDAKKAI KARA KUZHAMBU - STEP BY STEP PICTURES

Wash and chop lady’s finger / vendakkai into 2 inch cylinder shape. Wash and chop onion, tomato into small pieces.

Heat gingely oil in a kadai. Splutter mustard seeds, cumin seeds, methi seeds and curry leaves. Saute chopped vendakkai till its half cooked.

Add chopped onion, tomato and saute till tomato becomes mushy. Add turmeric powder, sambar powder / Kuzhambu milagai thool, salt. Saute well for a minute.

Add 1 cup of tamarind extract and cover cook in low flame till lady’s finger is cooked well.

Grind coconut mixture to a smooth paste. Add the paste to the kuzhambu, add required water and boil the gravy in medium flame till raw smell vanishes.

Simmer the kuzhambu till oil starts to float in the sides. Switch off the flame and serve with plain rice. Add few drops of gingely oil or ghee while serving. It gives a nice taste.

Note

You can use brinjal instead of lady’s finger.
For variations, you can use cumin seeds instead of fennel seeds.
You can use any brand sambar powder or kuzhambu milagai thool. I used my homemade sambar powder.

Try this easy, yummy vendakkai kara kuzhambu and enjoy with plain rice !

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March 18, 2019

Tomato Chutney Varieties | 20 Tomato Chutney Recipes For Idli Dosa

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc.

I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !